Wednesday, May 4, 2011

Birch Syrup

She just brought over some of her syrup. I had a spoonful. I'm reeling.

I mentioned that our maple syrup has a distinct fruitiness that I've never come across in commercial syrup. Judy's birch syrup tastes like fruit juice - like pear juice, I would say - and it finishes with some of the green, nutty flavour of the fresh sap.

The birch syrup is very thin, nowhere near as thick and sticky as store-bought syrup. The flavour is remarkable. I don't know exactly how I'll use it in my kitchen. I might just have a spoonful for breakfast every morning, until its gone.

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Winter 2012

You can expect more posts on Austrian food, like dumplings and pastry. I'll also be writing about some dinners I cooked in January, notably a Ukrainian Christmas Eve feast, and this year's Burns Supper. Stay tuned.